Di's Gluten Free Meatloaf With Mashed Potatoes & Gravy

It took me several attempts to finally make a gluten free meatloaf that I was really excited about.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 1 loaf

Ingredients

• 1  slice  gluten free bread (Tapioca bread works best)
• 1⁄2 cup milk
• 1  lb lean ground beef
• 1⁄4 lb  plain breakfast sausage
• 1  small onion, finely chopped
• 1⁄8 cup  finely chopped  roasted red pepper
• 1  tablespoon Worcestershire sauce
• 1⁄2 teaspoon adobo seasoning
• 1⁄2 teaspoon  garlic salt
• 1⁄4 teaspoon black pepper
• 1  teaspoon dried sage

• Glaze

• 1⁄4 cup ketchup
• 1⁄2 teaspoon mustard
• 1  dash Worcestershire sauce
• 3⁄4 teaspoon red wine vinegar
• 2  tablespoons brown sugar

• Gravy for mashed potatoes

• 1⁄4 cup  pan dripping
• 2  tablespoons  gluten-free flour
• 1  cup beef broth
• 1⁄4 cup milk
• 1  dash  garlic salt
• 1  dash black pepper
• 1  dash  crushed rosemary

Directions

1. Preheat oven to 375 degrees.
2. In large mixing bowl, pour milk over bread slice and mash.
3. Add remaining ingredients and mix very well.
4. Place in large pan, double lined with foil.
5. Spread glaze on top of loaf.
6. Bake for 60 minutes or until desired browness.
7. Place 1/8 cup pan drippings and 1 T. margarine into a saucepan over medium heat.
8. Whisk in 2 T. gluten free flour and cook for 1 minute, stirring constantly.
9. Gradually whisk in beef broth, stirring constantly.
10. Remove from heat and whisk in milk and spices.
11. Return pan to heat and simmer until thickened.
12. You may add 1 T. corn starch mixed with 1 T. cold water if you like thicker gravy.
13. Add sliced mushrooms, if desired (canned or sauteed).
14. Serve with mashed potatoes.